Ajiaco bogotano
A chicken soup on three kinds of potato with guascas herb, capers and cream.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Poach the chicken in two and a half litres of water with the spring onion and coriander for forty minutes. Lift it out and shred it; strain the broth.
Return the broth to the pot, add the small yellow potatoes and cook twenty minutes, until they collapse entirely and thicken the soup.
Add the other two potato varieties and the corn and cook twenty minutes more.
Add the guascas five minutes before the end: boiled long, they turn bitter.
Return the chicken, season, and serve with bowls of cream, capers and sliced avocado on the table.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mauricio Giraldo from Bogotá, Colombia · CC BY-SA 2.0